ZOOM COOKING SESSION:
​​"A Taste of Thai"

Hi. Really looking forward to cooking with you to celebrate a special birthday!
​
Below are all the details you need for the session, but if you have any questions, feel free to email me 
​
There will be a waiting room on arrival, and the kitchen doors will open 5 minutes before the scheduled start time, so everyone can get logged in.  

Ingredients:

The list below is for 4 adult size portions of the dishes we are going to cook. ​Please adjust quantities to suit your needs (e.g. if you are cooking for more or less people), and make substitutions where you can't or don't want certain ingredients - email me if you have substitution questions.

Protein
  • For the curry - 400g chicken breast OR prawns (peeled, uncooked) OR butternut squash (if vegetarian)
  • For the Pad Thai - 150g - 200g raw jumbo prawns (peeled, uncooked, headless, fresh or frozen) AND 1 chicken breast (use 2 chicken breast if not using prawns) 
  • 2 large eggs

Veg/Fruit
  • 250g broccoli or green beans
  • 1 red pepper 
  • 50g mange tout or baby corn
  • 2 lime
  • 1 bunch coriander
  • 1 med red onion
  • 1 large clove garlic
  • 1-2 red chillies
  • 4 spring onions
  • 50g bean sprouts
  • 2 kaffir lime leaves (available in Asian supermarkets frozen section OR if you cant get we will just use lime zest from the limes you have)

Store Cupboard/Ambient
  • Vegetable/rapeseed oil (regular oil)
  • 2 x 400ml tins coconut milk (ideally should be 60-80% coconut extract, or 17g-19g fat per 100ml otherwise the curry will be watery and this will effect the final taste)
  • 40g – 80g green curry paste (the amount depends on your particular brand of paste, and how hot you want it - taste and decide. I use the Mae Ploy brand but this has shrimp paste in it, as do other authentic Thai brands, so please check the labels if you need to avoid this)
  • 100g light soft brown sugar (or for authenticity use palm sugar, but please crumble this down in advance as it often comes in hard disks)
  • 150ml fish sauce (there are vegetarian versions, or use soy sauce if vegetarian)
  • Salt
  • 300g Thai jasmine rice (not glutinous rice)
  • 200g Sen Lek rice noodles (these are flat rice noodles, about 5mm width, comes dried and usually folded (not in nests). These are not the very thin vermicelli noodles, but if this is all you can find, then they will be perfectly fine) 
  • Tamarind paste (only need a small amount of past which we will mix with water)
  • 50g peanuts - unsalted are preferred with all skin removed (If you can only get salted its fine)

You can buy many products in regular supermarkets, in Asian supermarkets or even online e.g. at ​https://www.wingyip.com/

Advance food preparation:

We will do most things together on the session, but there are a few things you should do in advance if they apply to you:
  • Please wash all vegetables
  • If using frozen prawns, please defrost fully in advance
  • If using fresh whole prawns, please peel and de-vein in advance as it takes too long during the class. Most often the bags of headless, peeled frozen prawns are already de-veined but please double check). If you don't know how to shell and devein prawns, let Gordon show you how here. 
  • If using butternut for the curry, please peel and cut into approx 2cm cubes
  • If using palm sugar, please crush down in advance (its usually sold in hard disks which are difficult to work with and takes time to break down). I often use soft brown sugar instead as indicated

Equipment & Utensils:

Please have these ready to hand for the session
  • Hob (with min two rings) 
  • Med pan (with lid) - for the curry
  • Med pan (with lid) - for the rice (or a rice cooker if you have one)
  • Wok or large frying pan
  • 3 heatproof spatulas/wooden spoons 
  • ​Sieve/colander 
  • 3 x med bowl
  • 6 small bowls 
  • Scale (multi-function, zero between)
  • Measuring cups (if you don't have the scale above)
  • Measuring spoons (Tbsp & tsp)
  • 2 x chopping board (one for any raw protein, another for the veg)
  • Large cook's knife
  • Small utility knife (serrated is good)
  • Vegetable peeler
  • Scissors
  • Tin opener
  • 4 general mixing spoons (usual cutlery spoons are fine)
  • 1 fork/small whisk
  • Gloves (disposable)
  • Slotted spoon/tongs
  • Ramekin/small bowl 
  • 3 x serving bowls and spoons/tongs

General Guidance Notes:

  • We will send you all recipes after the session
  • Have all your utensils out of cupboards and/or quickly accessible 
  • We strongly recommend you log in using a laptop for the optimum experience, so you can see everyone clearly (you can only see 9 people max on an iPad and 4 on a smart phone)
  • Please check your laptop speakers are good quality or recommend plugging in alternative speakers - if you cant hear then the experience will be affected. 
  • There will be a waiting room enabled prior to the start, and then the “kitchen doors” will be opened. Please login 5 minutes prior to the scheduled start so everyone is in the kitchen on time. 
  • When you come in your video will be on and your sound unmuted. I will mute everyone when we start so you can all hear me. If you have questions during you are more than welcome to unmute and ask, and then mute yourselves again (we wont be using the chat forum in this session) 
  • Please make sure your name(s) are showing on your screen so I can refer to you correctly - you can rename yourselves
  • Please don't share the Zoom link and this page with anyone else unless you have bought a ticket for them and need to share .